Japanese chicken mini meatballs

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It has been a while since I posted a new recipe. Not because there is no cooking going on over here, but because we have been cooking mostly good-old-tried recipes, as opposed to trying new ones. I wanted to share this one which my kids love and we’ve been preparing it once a week. Quick, easy and yummy is the key on busy work days – so here it goes:

Ingredients:
(For meatballs)
500 gr ground chicken
1/2 cup thinly sliced green or yellow onion ( half an onion)
1/4 pack (around 150gr) extra firm tofu
2 tbs corn starch
thumb size fresh ginger minced or diced into small chunks
1 tbs cooking rice wine
vegetable oil
salt to taste

(For sauce)
2 tsp brown or coconut sugar
2 tbs cooking rice wine (Mirin)
3 tbs soy sauce or tamari

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shopping list

Preparation:Β 
Squeeze excess water out of the tofu. In a large bowl, add chicken, onion, cooking rice wine, corn starch, salt and grated ginger. Add crumbled Β and drained tofu. Mix well until all is unified.
In a cup, mix sugar, soy sauce, Mirin and set aside.

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Loved the matching patterns and colors

Heat vegetable oil in Β pan. Spoon the meat mixture and make into small ball shapes. Press gently as you add them to the pan for frying. Cook over medium heat for about 6 minutes, until the meatballs start to gently brown – then flip to the other side. Drizzle with the sauce and cook on low heat for about 4 minutes more, until the meatballs are evenly coated with the glaze. Stir often so they don’t burn.
Serve with veggies of your choice, [or with the Soba noodles with peanut sauce] (2 tbs peanut butter, 2 tbs soy sauce, 1 garlic clove minced, 1 small chunk ginger diced finely and a generous squeeze of lime, to your taste –don’t forget to add water slowly to reach creamy consistency). We added fresh grated beat salad too – flavors go so well together!

 

 

 

 

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